tag:blogger.com,1999:blog-15170815.post8916471922918522016..comments2023-09-22T06:56:46.508-05:00Comments on Adoro te Devote: Recipes and Condiments and Grocery Stores - OH MY!Adorohttp://www.blogger.com/profile/02853244433854822731noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-15170815.post-15845858803873426442007-08-20T21:09:00.000-05:002007-08-20T21:09:00.000-05:00Tara ~ I live alone so that's why I normally don't...Tara ~ I live alone so that's why I normally don't cook. I'll be eating Beef Stroganoff all week! <BR/><BR/>So I tend to get sick of all the things I cook. Usually it's a frozen pizza, or sandwich, or spaghetti...something easy. I don't like most microwaveable foods, though.Adorohttps://www.blogger.com/profile/02853244433854822731noreply@blogger.comtag:blogger.com,1999:blog-15170815.post-79874338253469768152007-08-20T21:02:00.000-05:002007-08-20T21:02:00.000-05:00adoro:My husband travels and I often spend time al...adoro:<BR/>My husband travels and I often spend time alone--having to cook for myself--it's easy to just throw a burrito in the microwave--cooking is fun, but when it's just for one--you wonder if it's worth the effort.<BR/><BR/>Watch out, one day I might show up at your doorstep to take you up on your offer for dinner. <BR/><BR/>And, you also are always welcome at my house for dinner--some people think I do a very good job--quality control you know, from exact measurements--LOL!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-15170815.post-51703215709151048032007-08-19T21:48:00.000-05:002007-08-19T21:48:00.000-05:00Tara ~ You do NOT want me to be a chef! LOL! I'm ...Tara ~ You do NOT want me to be a chef! LOL! I'm not "known" as a cook, and "hospitality" is NOT my gift! <BR/><BR/>But my last roommate was a great cook, my roommate before her was a decent cook, and I think that, between the two of them, I learned not to fear a little experimentation. <BR/><BR/>The recipes I've enjoyed the most came from people who could not give me exact amounts...and so from them, I learned that SOMETIMES exactness is necessary, but a lot of the time...it's not. <BR/><BR/>Maybe it comes back to a teacher in Jr. High who taught me to "estimate". I can't do numbers to save my life, but I'm great with theories and approximations...it's the way my mind works. So if you give me a recipe or a bunch of recipes, my mind can look at them, see the commonalities, what makes sense....and put together something that actually tastes good. <BR/><BR/>The recipes I used for my Beef Stroganoff included amounts...but I went through my cupboard and added my own spices. It seemed salty and bland...so I added sweetness via cinnamon and allspice. (I don't even know what allspice is, but it's slightly sweet!). <BR/><BR/>I love crockpot cooking, because I can taste and mess with the spices all day long. That's fun! <BR/><BR/>Someday you must have my French Onion Soup. It's yummy! And my French Dip! It's never the same. <BR/><BR/>I'm really not much of a cook, maybe would be if I had someone to cook FOR, but I live alone, so if I cook, it's once or twice per week and the rest of the time is junk or leftovers, not really a way to develop a career. <BR/><BR/>I don't see myself as a sous chef. But if you come to my house for a visit and I promise you dinner, I think you won't run away screaming! :-) Or sick...that would be worse.Adorohttps://www.blogger.com/profile/02853244433854822731noreply@blogger.comtag:blogger.com,1999:blog-15170815.post-15891755637079874712007-08-19T21:24:00.000-05:002007-08-19T21:24:00.000-05:00adoro:Very interesting two types of onions and cin...adoro:<BR/>Very interesting two types of onions and cinnamon and allspice? You are brave to invent your own--I'm the kind of girl who measures everything according to weight--I have a kitchen scale--I like the quality control--you get a consistent product that you know will taste good.<BR/><BR/>My daughter the Chef--she always created her own, she's a vegetarian--and makes the best vege food ever. Now she is a food stylist working out of New York City--she loves her job---hmmm--maybe you could try your hand at being a chef?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-15170815.post-26588581518060472642007-08-19T16:04:00.000-05:002007-08-19T16:04:00.000-05:00Fr. V. ~ It is really good! I'm going to be hones...Fr. V. ~ It is really good! I'm going to be honest..I think I've had better, but considering I haven't had it in awhile, I must reserve judgment on that factor. In any case, it's completely edible. <BR/><BR/><BR/>One note of caution: Last night I made only half the meat so I would't completely destroy it if it went bad, so today I cooked the rest. Same recipe. But I used fat-free sour cream and I didn't mix the flour in with it first. BIG MISTAKE. MIX the two before you add them! And I forgot the Bay Leaf, too. :-( And I used a little more Worcestershire sauce. <BR/><BR/>Today's wasn't as good. But the mixure went in with yesterday's stuff so ultimately it should balance out.Adorohttps://www.blogger.com/profile/02853244433854822731noreply@blogger.comtag:blogger.com,1999:blog-15170815.post-47594106810082596792007-08-19T11:41:00.000-05:002007-08-19T11:41:00.000-05:00Though I am rarely permitted to cook anymore, I ma...Though I am rarely permitted to cook anymore, I made a copy of your recipe. It sounds sooooo good. And as for galic - there is never enough. I had roasted garlic in NY last week for lunch - just a whole clove of garlic - and I wish it could have had more garlic in it.Fr. Vhttps://www.blogger.com/profile/13201561855047420853noreply@blogger.comtag:blogger.com,1999:blog-15170815.post-83909862816007835312007-08-19T07:20:00.000-05:002007-08-19T07:20:00.000-05:00Adoro~ Sure! It might get a little moldy by the ...Adoro~ Sure! It might get a little moldy by the time it gets here though. :-)<BR/><BR/>WWarrenhttps://www.blogger.com/profile/04053407632823479165noreply@blogger.comtag:blogger.com,1999:blog-15170815.post-46050311109809978922007-08-18T23:00:00.000-05:002007-08-18T23:00:00.000-05:00Ultra ~ Want me to send you some? :-) Uncle Jim...Ultra ~ Want me to send you some? :-) <BR/><BR/>Uncle Jim ~ Yeah....I don't see that happenin' in my kitchen. I'm a meat-n-potatoes type of girl, true to my Irish farmer heritage! <BR/><BR/>Um...although I eat more pasta than potatoes in today's world. <BR/>:-)Adorohttps://www.blogger.com/profile/02853244433854822731noreply@blogger.comtag:blogger.com,1999:blog-15170815.post-44746120813355490762007-08-18T22:52:00.000-05:002007-08-18T22:52:00.000-05:00veggie stroganoff seems to me an acceptable divers...veggie stroganoff seems to me an acceptable diversion ... now, if the beef is really lean, and you lace the final product with a statin compound, then maybe we could count the 'beef' variety of stroganoff as acceptable.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-15170815.post-58104265936739382892007-08-18T22:18:00.000-05:002007-08-18T22:18:00.000-05:00Mmmm. Beef Stroganoff. Love it!WMmmm. Beef Stroganoff. Love it!<BR/><BR/>WWarrenhttps://www.blogger.com/profile/04053407632823479165noreply@blogger.comtag:blogger.com,1999:blog-15170815.post-8672541986349902007-08-18T20:13:00.000-05:002007-08-18T20:13:00.000-05:00melanie b ~ It looks like this will turn out (we'r...melanie b ~ It looks like this will turn out (we're getting there) but will you send me your recipe anyway? <BR/><BR/>I'll be posting mine after dinner. Unless it's bad.Adorohttps://www.blogger.com/profile/02853244433854822731noreply@blogger.comtag:blogger.com,1999:blog-15170815.post-69345831985028271812007-08-18T19:42:00.000-05:002007-08-18T19:42:00.000-05:00Good luck. Beef stroganoff is one of my favorites,...Good luck. Beef stroganoff is one of my favorites, both to eat and to cook. It was a staple in our house when I was a kid. My mom made it frequently, by popular demand.<BR/><BR/>If yours doesn't come out, let me know and I'll send you my recipe.Melanie Bettinellihttps://www.blogger.com/profile/12557248434888642114noreply@blogger.comtag:blogger.com,1999:blog-15170815.post-81228121714538062192007-08-18T18:45:00.000-05:002007-08-18T18:45:00.000-05:00Fr. V. ~ Right now it's simmering, but this might...Fr. V. ~ Right now it's simmering, but this might become a new specialty! I will let you know for sure. I'm not completely following the recipe. It's a conglomeration of recipes and hopefully in the end it will be good. <BR/><BR/>Currently I have a few specialities. <BR/><BR/>* Creole Garlic Soup (named for the garlic - lots! - and the spice mixture, not for any actual ethnic origin.) <BR/><BR/>* I make a mean French Dip, and it's a little different every time. <BR/> <BR/>* Grilled steak! <BR/><BR/>And now maybe Beef Stroganoff. You should know this one, Fr. V. ~ This one is from Russia and I think it has lots of variations. I'm serving it with egg noodles, but it would likely be great over Gnocchi or other Hungarian pasta.Adorohttps://www.blogger.com/profile/02853244433854822731noreply@blogger.comtag:blogger.com,1999:blog-15170815.post-63919559420968754102007-08-18T18:09:00.000-05:002007-08-18T18:09:00.000-05:00Gads.God for you.It is a good thing I don't live o...Gads.<BR/><BR/>God for you.<BR/><BR/>It is a good thing I don't live on my own. I would either forget to eat or eat salmai sandwiches for every meal - not healthy either way.<BR/><BR/>What is your specialty?Fr. Vhttps://www.blogger.com/profile/13201561855047420853noreply@blogger.com